Home › The Principles of Cookery › VEAL PIE, GOOD (another way)

VEAL PIE, GOOD (another way)

Cut a pound and a half of veal cutlet, free from skin and bone, into pieces an inch and a half square, and cut half a pound of thinly-sliced ham into pieces of the same size. Fill a buttered pie-dish with the veal and ham in alternate layers, and place the yolks of four hardboiled eggs on the surface. Mince four button mushrooms, one shallot, and a bunch of parsley. Fry these in an ounce of butter for a few minutes, then pour upon the mixture half a pint of stock or water, and add a small piece of brown thickening or a table-spoonful of flour mixed smoothly with a little ketchup. Simmer the gravy, stirring well until it boils. Add a table-spoonful of lemon-juice, and strain some of the broth upon the veal. Bake the pie in a well-heated oven. Pour a little good gravy into it before serving. Time to bake the pie, an hour and a half to two hours. Probable cost, 3s. 6d. Sufficient for a moderate-sized dish.